1 pk Spanish rice mix
— (4.4 to 6.8 oz.) — prepared according to — package directions 1 cn Chunk breast of chicken
– (6-3/4 oz) drained, flaked 4 oz Cheddar cheese, shredded
1/2 c Sliced green onions
1/4 c Chopped ripe olives
1 pk Refrigerated pie crust
— (15 oz.) Combine rice, chicken, cheese, onions, and olives. Spoon half of rice mixture on half of each pie crust. Fold crust over filling. Seal and crimp edges. Bake at 400 degrees 20 to 22 minutes or until golden brown. Cut each empanada in half. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias